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  • Door Counterweights

    Any hard and fast rules or formulas for placement, angle, length, etc?
    The bottom of my cook chamber rotted out, so I've found a 300 gal propane tank that is 8' X 30". I've cut it down to the correct length with my plasma cutter. Wall thickness is 9/32 which is quite thick. So the door or doors (I haven't decided yet) are going to be considerably heavier that the old ones.
    Also making this a reverse flow design. Thinking 6 inch chimney pipe. Anybody see a problem with that?


    Tom

  • #2
    What IS the correct length?? 6” stack’s pretty huge. The 60 Lang has 3” I believe.

    What’s the door/s weigh? A simple rod with weight... attached to the approx. center of door, extending out half length past hinge, maybe .75 weight of door should do it I’d think.

    Attached Files
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      For the correct size the stack diameter and length need to be in proportion to the firebox and cook chamber size. You should use a pit calculator like this:

      http://www.feldoncentral.com/bbqcalculator.html

      Or

      http://www.smokerbuilder.com/pitcalc/

      I used a hollow tube when I made my counter balance, welded one end shut and just kept adding lengths of rear until it reached the correct amount. Then removed it and tacked it all together, put it back in the tube tacking it in place. Then welded the other end cap on.

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      • #4
        awesome...me airplane gig...weight x arm = moment...balance!
        Sunset Eagle Aviation
        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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        • #5
          Originally posted by Richtee View Post
          What IS the correct length??
          I guess that is pertinent information. It's 60 inches long X 30 inches in diameter. I'm pretty much just replacing my old cook chamber, except this on is 30 inches instead of 24 like my old one. And I'm going reverse flow. I was thinking of using 6 inch stove pipe for the chimney.


          Tom

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          • #6
            Originally posted by Gunslinger View Post
            And I'm going reverse flow. I was thinking of using 6 inch stove pipe for the chimney.
            I still think 6” is too big... but go thru those pit calc links...

            How you draining the RF plate?
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              Playing around with the two specs you gave:

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              • #8
                Forgot to takes pics. I'm working on it at the shop where I'm employed. Will be cutting the door on Monday, so I'll be doing the counterweight then too.


                Tom

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                • #9
                  So here's some pics. I cut the door today and it is pretty nice. Welded on the hinges and welded a counterweight in place. It took a lot of scrap rebar to get a door this heavy to balance. I went with about a 45° angle on the uprights. I'll weld caps on the ends to seal up the weight.
                  I added a pic of the edge of the door and a piece of .25 so you can see the difference. The last propane tank I cut apart was just .1875 thick.



                  Here it is welded to the old firebox and warming oven.


                  Here's the inside of the firebox. Nothing here is changed.


                  Inside of the cook chamber, looking into the backside of the firebox after the door was cut open.


                  Cook chamber. Will have to spend some time cleaning this up before throwing meat in here.


                  Door counter weight


                  Door open, and counterweight works very good.


                  Tomorrow I'm going to get the handle welded on, door seal strips, and RF plate and drain.


                  Tom

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                  • #10
                    Just tossing it oot there...what about a 2-3" damper from firebox to warmer for cooking temps there? And one from chamber to box... if you don’t have one. Old Langs had it..will add it to mine soon.

                    Lookin' good Gunny! Nice work!
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      Woooo...you got it on track Gunny...awesome!
                      Sunset Eagle Aviation
                      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                      • #12
                        Originally posted by Richtee View Post
                        what about a 2-3" damper from firebox to warmer for cooking temps there? And one from chamber to box... if you don’t have one.
                        It was set up like that when I redid it the second time. I had better luck controlling temps with the door. We'll see what happens here, I may go back that way later.


                        Tom

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                        • #13
                          I’mma change yer tag line to “Skinny fugger”
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                          • #14
                            Gunslinger, that is a great looking pit.

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                            • #15
                              Add loss material where the fire rolls from the firebox into tbe cook chamber. Just some ways plate chit to armor the wall and three first 6 inches into the cook chamber

                              Also put loss material onto the fire box bottom where the coals will lay.

                              Makes pit last longer

                              Sent from my SAMSUNG-SM-G891A using Tapatalk
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                              RIP ronP

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